Meet your new favorite dessert: the Timeless Chocolate Choux Cake. This recipe combines the delicate texture of choux pastry with the rich creaminess of chocolate ganache, making it a standout choice for any occasion. Whether you're celebrating or just indulging, this cake is sure to impress.
The magic starts with water, which helps create steam in the oven, causing the choux pastry to puff up beautifully. Next, butter adds richness and flavor to both the pastry and the chocolate ganache. All-purpose flour gives structure to the choux, while eggs ensure it stays light and airy.
For the filling, heavy cream is whipped to perfection with a touch of granulated sugar and vanilla extract, creating a luscious contrast to the pastry. The decadent semi-sweet chocolate, combined with milk and a bit more butter, forms a silky ganache that ties everything together. A pinch of salt enhances all the flavors.
This cake pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a touch of elegance, serve with a glass of chilled dessert wine.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This simple step ensures your pastries won’t stick. Next, grab a medium saucepan and bring the water, 1/2 cup butter, and a pinch of salt to a rolling boil. Once it’s bubbling, reduce the heat and add in the flour, stirring vigorously. It’ll form a dough ball pretty quickly.
Take it off the heat and let it cool for about 5 minutes. This cooling step is crucial; you don’t want scrambled eggs in your dough! Once cooled, beat in the eggs, one at a time. You’ll know it’s ready when the mixture is smooth and glossy.
Spoon or pipe the dough onto the prepared baking sheet, aiming for 3-inch rounds. Bake these beauties for 25-30 minutes until they’re puffed and golden. Let them cool completely on a wire rack; patience is key here!
While the pastry cools, whip the heavy cream with sugar and vanilla extract until stiff peaks form. This will be your luscious filling. Once the choux is cool, slice them in half and fill them generously with the whipped cream mixture.
For the ganache, heat the milk and 1/4 cup butter until simmering. Pour this hot mixture over the semi-sweet chocolate and stir until it’s smooth and glossy. Pour the ganache over the filled choux, letting it drip down the sides for that irresistible look. Refrigerate for about an hour before serving to let everything set nicely.
Share